Or what I like to call “honey glazed pear with crunchy and creamy bits.”
I’ve been watching a lot of Masterchef Australia lately (perhaps that deserves its own blog post) and the Master Classes have emphasized stimulating all five taste sensations in one dish. This is my take (3 out of 5): a sweet and sticky pear slightly shriveled from the heat of the oven, salty nuttiness from the toasted quinoa and plain Greek yogurt as a sour contrast.
This makes 4 servings.
- 2 Bosc pears, washed but skin left on
- 1/4 cup quinoa
- 2 tbsp unsweetened shredded coconut
- 1 tsp coconut oil
- 1 cup Greek yogurt
- 1 tsp vanilla extract
Preheat oven to 350F.
Cut Bosc pairs in half, scoop out centre. Glaze each half with a teaspoon of honey. Bake for about 20 min, so the pears are soft and you’re able to cut into it with a spoon. The cooking time will depend on the ripeness of the pears.
Crunchy bits: Spread quinoa and coconut (can use sweetened or unsweetened) on a baking tray lined with parchment paper. Drizzle coconut oil over top. Roast for about 10 min in oven, or until golden brown. Watch closely as they will easily burn. The coconut oil really enhances the essence of coconut in the topping.
Plate warm pear halves with a sprinkling of the crunchy bits and a dollop of plain Greek yogurt (with vanilla extract mixed in). Garnish with mint leaves.